Singapore | Raw Pork Originating In Canada Requires Additional Documentation...

Singapore

Raw Pork Originating In Canada Requires Additional Documentation

For raw pork originating in Canada destined for export to Singapore, the following additional statement must be typed in the Remarks section on FSIS Form 9060-5:

"Raw pork ingredients were imported legally from Canada, from Establishment Number _________________ and Address___________________________________."

For more information, see the Export Requirements for Singapore in the FSIS Export Library.

Costa Rica

Pork Eligible For Export From United States To Costa Rica

Fresh and frozen boneless pork, pork chops, ribs, bone-in ham, livers, skin and fat are eligible for export from the United States to Costa Rica.

For beef and pork products destined for the retail market, product labeling must be in compliance with Ministry of Health and Ministry of Commerce and Economy regulations. Exporters are advised to work closely with Costa Rican importers to assure labeling meets these requirements.

Also, until the Central America Free Trade Agreement (CAFTA) is ratified by Costa Rica, individual U.S. plants need to be approved by the Ministry of Agriculture (MAG) of Costa Rica. There is no clear indication when the agreement will be ratified.

Frozen pork and pork products arriving in Costa Rica more than six months after packing date will be refused entry. Fresh pork and pork products arriving in Costa Rica more than nine days after packing date will be refused entry.

The pork product should be labeled in Spanish and the labels must include lot number, packaging date and the official number of the producing establishment.

Frozen pork products must be packed and maintained at minus 18 degrees Celsius during storage and inside shipping containers in transit to Costa Rica. Fresh pork products should be kept at zero degrees Celsius or below.

For more information, see the Export Requirements for Costa Rica in the FSIS Export Library.

Taiwan                                                                                          

Cooking Contests Attract Target Audience To U.S. Beef

Homemakers from 34 separate Taipei districts were treated to a series of U.S. beef cooking contests held by USMEF and the Taipei Young Women’s Christian Association (YWCA) on April 12, April 13, and May 3. Homemakers in the Taiwanese capital do most of the family food shopping and meal preparation and are thus the No. 1 target audience for education on the finer points of U.S. beef and how to select beef cuts suitable for different dishes. The YWCA U.S. beef cooking contests were also perfect opportunities for USMEF to deliver its ongoing message that U.S. beef is safe, delicious and nutritious and to refute the misleading and misguided information on bovine spongiform encephalopathy (BSE) on the television networks.

“Before we held the contests, most of the housewives and mothers of these communities usually included unnecessary additives to tenderize U.S. beef before they cooked it, which totally spoiled the flavor of U.S. beef. Now they finally realize the proper measures to preserve the taste and flavor of U.S. beef when they cook it.” said Jean Nieh, YWCA assistant executive director.

The homemakers were divided into different groups by cuisines such as stir-fry, soup, tossed salad, and “creative” dish. The participants — more than 50 on each day — qualified in a series of preliminary rounds held earlier to determine the lucky finalists.

“I am amazed that most dishes are so unique and some of them even surprised me by breaking cooking conventions. These participants presented U.S. beef in a splendid but diverse way from restaurant menus. Truly, they are moms’ dishes, and they are what we want to put on our dinner table.” said Alex Sun, USMEF customer service assistant manager.

To view photo  click here

Singapore

Raw Pork Originating In Canada Requires Additional Documentation

For raw pork originating in Canada destined for export to Singapore, the following additional statement must be typed in the Remarks section on FSIS Form 9060-5:

"Raw pork ingredients were imported legally from Canada, from Establishment Number _________________ and Address___________________________________."

For more information, see the Export Requirements for Singapore in the FSIS Export Library.

Costa Rica

Pork Eligible For Export From United States To Costa Rica

Fresh and frozen boneless pork, pork chops, ribs, bone-in ham, livers, skin and fat are eligible for export from the United States to Costa Rica.

For beef and pork products destined for the retail market, product labeling must be in compliance with Ministry of Health and Ministry of Commerce and Economy regulations. Exporters are advised to work closely with Costa Rican importers to assure labeling meets these requirements.

Also, until the Central America Free Trade Agreement (CAFTA) is ratified by Costa Rica, individual U.S. plants need to be approved by the Ministry of Agriculture (MAG) of Costa Rica. There is no clear indication when the agreement will be ratified.

Frozen pork and pork products arriving in Costa Rica more than six months after packing date will be refused entry. Fresh pork and pork products arriving in Costa Rica more than nine days after packing date will be refused entry.

The pork product should be labeled in Spanish and the labels must include lot number, packaging date and the official number of the producing establishment.

Frozen pork products must be packed and maintained at minus 18 degrees Celsius during storage and inside shipping containers in transit to Costa Rica. Fresh pork products should be kept at zero degrees Celsius or below.

For more information, see the Export Requirements for Costa Rica in the FSIS Export Library.

Taiwan                                                                                          

Cooking Contests Attract Target Audience To U.S. Beef

Homemakers from 34 separate Taipei districts were treated to a series of U.S. beef cooking contests held by USMEF and the Taipei Young Women’s Christian Association (YWCA) on April 12, April 13, and May 3. Homemakers in the Taiwanese capital do most of the family food shopping and meal preparation and are thus the No. 1 target audience for education on the finer points of U.S. beef and how to select beef cuts suitable for different dishes. The YWCA U.S. beef cooking contests were also perfect opportunities for USMEF to deliver its ongoing message that U.S. beef is safe, delicious and nutritious and to refute the misleading and misguided information on bovine spongiform encephalopathy (BSE) on the television networks.

“Before we held the contests, most of the housewives and mothers of these communities usually included unnecessary additives to tenderize U.S. beef before they cooked it, which totally spoiled the flavor of U.S. beef. Now they finally realize the proper measures to preserve the taste and flavor of U.S. beef when they cook it.” said Jean Nieh, YWCA assistant executive director.

The homemakers were divided into different groups by cuisines such as stir-fry, soup, tossed salad, and “creative” dish. The participants — more than 50 on each day — qualified in a series of preliminary rounds held earlier to determine the lucky finalists.

“I am amazed that most dishes are so unique and some of them even surprised me by breaking cooking conventions. These participants presented U.S. beef in a splendid but diverse way from restaurant menus. Truly, they are moms’ dishes, and they are what we want to put on our dinner table.” said Alex Sun, USMEF customer service assistant manager.

To view photo  click here